Sogliole con Gamberi

Sogliole con Gamberi

Sogliole con Gamberi

Ingredients

75g butter
8 raw prawns, Dublin Bay prawns or tiger
8 fillets of Black Sole
5 tablespoons of dry white wine
150ml of cream
juice of a lemon
salt and pepper
4 tablespoons chopped fresh chives

Instructions

melt half of the butter in a pan
add prawns and cook for three minutes, season and leave to one side to cool slightly
place a prawn on each fillet, roll the sole and tie with cooking strings
add the rest of the butter to the pan and fry the sole rolls for 8 to 10 minutes, turning frequently, until brown all over.
add the white wine and cook until the liquid has reduced. Remove the sole rolls.
Add the chives, cream and lemon juice to the pan heat gently.

Serve sole rolls on couscous with chopped peeled and deseeded cherry tomatoes
Pour over the cream and chive sauce.

Chili con Carne New York Style

Chili con Carne New York Style

Ingredients

1 large onion chopped
1 tablespoon olive oil
1 small can of tomato puree
1 jalapeno pepper deseeded and chopped
1 cup green pepper chopped
1 cup carrots chopped
1 cup celery chopped
2 cloves of garlic minced
500g mince meat
1 tin kidney beans drained

Seasoning

5 teaspoons brown sugar
1 tablespoon cumin
1/2 teaspoon salt
1/8th teaspoon ground cloves
5 teaspoons mild chili powder
1 tablespoon Oregano
1/2 teaspoon Coriander
1/8th teaspoon Allspice

Instructions

In a deep pan saute onion and garlic in olive oil until soft
Add meat brown it and pour off excess oil
Add tomato puree and all the seasonings. Heat mixture until it bubbles. Reduce heat, cover and simmer for 30 minutes. Add kidney beans, pepper,green peppers, carrots and celery, cover and simmer for another 20 minutes. Serve with long grain rice and top with sour cream.